Fajita-Style Stir-Fry

Wok it up with sizzling steak, vibrant peppers, punchy green onions and the perfect hit of heat.

Fajita-Style Stir-Fry

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Servings

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Ingredients

1recipeSouthwest Fajita Sauce (see recipe, right)

1poundvery thinly sliced beef flank steak

3tablespoonsrefined coconut oil or avocado oil

3cupsmix of thin sliced onion wedges and sweet pepper strips

2teaspoonscornstarch

4cupshomemade or purchased cauliflower rice

3tablespoonsthinly sliced green onion tops

1teaspoontoasted cumin seeds

Chopped fresh cilantro

Sliced avocado

Lime wedges

Ingredients

1recipeSouthwest Fajita Sauce (see recipe, right)

1poundvery thinly sliced beef flank steak

3tablespoonsrefined coconut oil or avocado oil

3cupsmix of thin sliced onion wedges and sweet pepper strips

2teaspoonscornstarch

4cupshomemade or purchased cauliflower rice

3tablespoonsthinly sliced green onion tops

1teaspoontoasted cumin seeds

Chopped fresh cilantro

Sliced avocado

Lime wedges

Servings

people

Print Recipe

Instructions

Make Southwest Fajita Sauce (recipe below); place in a large bowl. Add beef to sauce in bowl; toss to coat. Cover; marinate in the refrigerator at least 1 hour or up to 4 hours.

In a large wok or skillet over medium-high heat, heat 1 tablespoon oil. Add vegetables. Cook and stir 4 to 6 minutes or until crisp-tender. Transfer vegetables to a bowl; set aside.

Add another 1 tablespoon oil to wok. Transfer half of the marinated beef to wok, allowing marinade to remain in bowl. Cook and stir beef for 2 to 4 minutes or until beef is slightly pink in the center. Transfer cooked beef to bowl with cooked vegetables. Cook remaining beef, still reserving marinade in the bowl.

Add cornstarch to bowl with marinade; whisk until well combined. Push beef to edges of wok. Pour sauce mixture into center of wok. Cook and stir sauce over medium heat just until thickened. Transfer beef and sauce to bowl with cooked vegetables.

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